Nhan Hau village has long been renowned for preserving the traditional fish stewing craft. According to the elders in the village, the fish stewing craft originated in the early days when the people here utilized natural freshwater fish to prepare dishes for Tet (Lunar New Year) and other festivals. Over many generations, the experience in fish stewing has been passed down, refined into special family secrets, creating a fish stew with a distinctive flavor completely different from those found elsewhere.
Nhan Hau braised fish is a best-seller during the Lunar New Year. Locals and visitors alike flock to order it as gifts or to add to their traditional New Year's feast. Each pot of braised fish is not just a dish, but also carries the heartfelt sentiment of the maker, conveying warmth and abundance for the start of the new year.
To make a truly delicious and authentic Nhan Hau braised fish dish, the cook must follow a meticulous process and use carefully selected ingredients. The fish used is black carp weighing 5-7 kg, with firm flesh and few small bones. The fish is cleaned, cut into thick pieces, and marinated with characteristic spices such as fish sauce, pepper, chili, ginger, dried onions, and caramel sauce... Importantly, an indispensable ingredient is the sour juice from lemons or star fruit – which helps remove the fishy smell and adds a refreshing flavor to the dish.
A key element contributing to its distinctive flavor is the clay pot and the fuel used for braising. The fish is braised in a thick clay pot, placed over a wood-fired stove made from longan or lychee wood – types of wood that produce a steady, fragrant flame, allowing the fish to cook thoroughly for 12–14 hours. The cook must constantly monitor and adjust the fire, adding boiling water to prevent the fish from burning or drying out. After many hours, the fish is tender, the bones dissolve, the flesh absorbs the spices evenly, and it is firm, fragrant, and rich but not greasy.
Today, Nhan Hau braised fish has become a typical OCOP product of Ninh Binh province, recognized as a 4-star quality product. Many households have expanded their production scale, establishing businesses and cooperatives to produce braised fish professionally, ensuring food safety and hygiene, and serving customers both domestically and internationally.
The braised fish product is carefully packaged, suitable for long-distance transport, and makes a perfect high-end gift. With its rich and distinctive flavor, Nhan Hau braised fish has been showcased at numerous domestic and international food fairs, and is a source of pride for the people of Ha Nam in particular and Vietnamese cuisine in general.
Visiting Nhan Hau village, tourists not only get to enjoy the famous braised fish dish but also have the opportunity to learn about the traditional braised fish process, directly observe each stage of processing, and chat with passionate artisans. This is a unique highlight of traditional craft village tourism , contributing to diversifying tourism experiences in the Northern Delta region.
Source: https://dulichninhbinh.com.vn/item/3151
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